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Butternut Squash Gruyere Gratin

Ingredients

  • unsalted butter
  • 8 cups butternut squash, cut into 1 1/2 inch cubes
  • 1/2 onion, sliced thin
  • 1 1/2 cups cream
  • 3 garlic cloves, crushed
  • 3 sprigs of thyme
  • 1 1/2 teaspoon kosher salt
  • 2 cups gruyere, grated
  • 1 cup parmesan, grated
  • 2 tablespoons unsalted butter, melted
  • 1 cup panko bread crumbs

Instructions

  • Heat the oven to 400 degrees.
  • Place the cream, garlic and thyme into a small saucepan. Heat on low for 15 minutes.
  • Grease a 9×13 baking dish with the butter.
  • Place the butternut squash and onions into a large bowl. Remove the garlic and thyme from the cream mixture. Pour the cream over the vegetable mixture. Stir well to coat.
  • Take a few spoonfuls of the cream and place it on the bottom of the baking dish.
  • Remove the butternut squash and onions from the cream and lay in overlapping layers until the bottom of the dish is covered. Sprinkle with salt and then with a handful of gruyere and parmesan cheese. Continue this process until all the vegetables are used and 1/2 cup of gruyere remains.
  • Press down on the gratin to compress the layers then pour the remaining cream onto the gratin.
  • Top with the remaining 1/2 cup gruyere (or more if desired).
  • Combine the melted butter and bread crumbs. Evenly distribute over the top of the gratin.
  • Place in the oven and bake for 1 hour. Lightly cover the gratin with foil if the top is browning too quickly.
  • Serve warm.